Preheat oven to 400ºF. Place hazelnuts in food processor; cover. Process, using pulsing action, until hazelnuts are finely ground. Add whipped topping, cream cheese, almonds, icing sugar and citrus peel; cover. Process until well blended. Transfer to bowl; cover. Refrigerate 1 hour. Meanwhile, roll out each block of puff pastry on floured surface to 14-inch square. Cut a 30-cm (12-inch) circle in each square; place on baking sheets. Discard trimmings. Cover pastry circles with plastic wrap. Refrigerate until ready to use.